Anise Gelato

Anise Gelato

  We’ve upped the cream in this classic so its texture is a little lighter a better foil, we feel, to the spiky taste of anise. Don’t substitute fennel seeds—the taste is cloying. Serve this gelato with fresh blackberries for a summertime treat.
Anise Gelato
Makes about 1 quart (can be doubled for half-gallon machines)

Ingredients :

  1. 21⁄2 cups whole milk
  2. 1 cup heavy cream
  3. 2 teaspoons anise seeds
  4. 4 large egg yolks, at room temperature
  5. 2⁄3 cup sugar
  6. 1⁄4 teaspoon salt

Instructions :

  1. Heat the milk and cream in a medium saucepan set over medium heat until small bubbles pop up along the pan’s inner rim. Stir in the anise seeds, cover the pan, remove from the heat, and steep for 15 minutes.
  2. 2. Meanwhile, beat the egg yolks and sugar in a medium bowl with a whisk or an electric mixer at medium speed until thick and pale yellow, almost beige, even if still a little grainy from the sugar, about 2 minutes.
  3. Whisk about a third of the hot milk mixture into this egg-yolk mixture until smooth, then whisk the combined mixture back into the remaining warm milk mixture in the pan. Set over very low heat and cook, stirring constantly, until the mixture begins to get foamy, rises up in the pan, and can coat the back of a wooden spoon, about 6 minutes. Strain through a fine-mesh sieve into a second, clean bowl to remove the anise seeds; stir in the salt. Refrigerate until cold, for about 4 hours, or overnight.
  4. While you prepare your ice cream machine, place the anise custard and your machine’s dasher, if possible, in the freezer to assure they’re very cold, for no more than 10 minutes.
  5. Freeze the custard in your ice cream machine according to the manufacturer’s instructions.
  6. Serve at once—or scoop it into a large container or several smaller containers, seal well, and store in the freezer for up to 1 month; soften at room temperature for up to 10 minutes before serving.

Customize it!

  Add 1⁄2 cup of any of the following, or any combination of the following, to the machine when the gelato is almost set, or stir into the finished gelato as it goes into a storage container: candied lemon rind, candied orange rind, chopped amaretti, chopped biscotti, chopped dried pears, chopped Good & Plenty candies, chopped pistachios, dried cherries, dried strawberries, or mini chocolate chips.

Join our group on Facebook: 

ONLY 4 INGREDIENT

Other recipes Gelato : Here
Sources
The Ultimate Frozen Dessert Book
Share the post